Martin's Barbecue is the oldest continuously operated restaurant in Bryan, Texas according to owner Steve Kapchinskie. The land where the current building stands at South College and Sulphur Springs was purchased in December 1924 on what was then a one-lane country road connecting Bryan and College Station. This restaurant has survived the Great Depression, thousands of Texas A&M graduations and changing times. Some of the customers that Kapchinskie calls "the old timers" remember the days when horse-drawn wagons and Model T Fords parked side-by-side at Martin's. Bryan and College Station have changed, but one thing that has remained constant is the way the Kapchinskie family goes about making barbecue. Each Tuesday through Saturday at about 8 a.m., Kapchinskie, a third-generation barbecue expert, stokes the oak fired, 65-year-old pit that was built by his grandfather, then loads the cooking grates with ribs, brisket and sausage. In a few hours, the meat transforms into that tender barbeque that customers have been experiencing for 80 years.
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